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Deepika Sandhu Sonia Morya

Abstract

Nowadays, fruits and herbs wine is a boon for the alcoholic beverage industry since it has a plethora of secondary metabolites (bioactives) with numerous pharmacological properties. The article aims to provide an overview of the possibility of making wine from a variety of nutraceutically active herbs and fruits. The different databases have been used to compile the information. Wine can be made from tropical, subtropical, and temperate fruits that are highly perishable, nutritionally diverse, and underutilised, such as raspberries, pomegranates, sweet potatoes, papaya, pineapples, and kiwi fruit. Herbal wine is beneficial to the alcoholic beverage industry because it has a large number of secondary metabolites (bioactives) with a variety of medicinal properties. Herbal and fruit wine provide biological functions and health benefits such as antioxidants, anti-inflammatory activity, anticancer, anti-aging, and protection against cardiovascular problems, diabetes, obesity, and neurodegenerative disorders. Among herbal and fruit wine constituents, phenolic compounds are important in conferring health benefits. Most significantly, phenolic substances like flavanols, flavanones, flavones, tannins, anthocyanins, hydroxycinnamic acids, hydroxybenzoic acids, and resveratrol can help prevent heart disease, cancer, diabetes, inflammation, and other chronic diseases. This study focuses on the comparative health benefits of the bioactive chemicals which are present in the fruits and herbal wines. Wine includes physiologically active components that have the potential to improve consumer’s health. Various herbs and fruits used for winemaking and their medicinal applications have been discussed in this paper.          

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Keywords

Nutraceutical, Herbal wine, Fruit wine, Secondary metabolites, Flavonoids, Phenols

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Sandhu, D., & Morya, S. (2022). A review on the comparative study of nutraceutically activated fruits and herbs based wines: Fruit vs. Herbal wine. Journal of Applied and Natural Science, 14(2), 500–511. https://doi.org/10.31018/jans.v14i2.3429
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